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format. This page contains recipes for many varieties of meatloaf - Meat loaves of every size and description: healthy meat loaf recipes, chicken, beef, turkey, and pork meatloaves.

Stir together first 8 ingredients and 1/2 cup pizza sauce; shape mixture into
a 10 x 7-inch loaf. Place on a lightly greased rack in a broiler pan. Bake at
350o F for 1 hour. Top with remaining 1/2 cup pizza sauce, and sprinkle with
cheese; bake 10 more minutes or until cheese melts. Yield: 6 servings.

Set oven at 400o F. Beat egg in mixing bowl. Add all ingredients
except pimiento and ketchup. Mix lightly with fork. Shape into four loaves
shaped like footballs. Place loaves on baking sheet and brush with catsup mixed
with 1 tablespoon water. Bake 25 minutes. Lift with large spoon onto serving dish. Put
strips of pimiento on top each loaf in X design. Serves 4.

(Note: The mixture at this point could be used as a filling for
stuffed peppers.)

Transfer to a loaf pan or baking dish, forming meat into a rectangle. Spread
ketchup over the loaf. Arrange sliced bacon over the top. Bake for about 1 hour.
Allow to rest for 7 minutes or so before serving.

Combine bread and water. Stir in meat, egg and salt and pepper to taste. Put
half of beef mixture along bottom and sides of a loaf pan. Press sauerkraut over
beef, then layer on salad dressing and cheese. Shape remaining beef into a large
patty, and cover loaf, sealing sides. Bake at 350o F for 45 to 60 minutes or
microwave on high for 12 to 14 minutes. Let loaf stand for 5 to 10 minutes. Serves
4-6.

Combine all meat mixture ingredients and mix well. Press 1/2 meat mixture in
the bottom of a 9 x 5-inch loaf pan. Make a small indentation, lengthwise, down
the center of the meatloaf (leaving small border on all edges). Combine filling
ingredients and stuff into indentation. Top with remaining meat mixture,
enclosing filling and sealing edges. Bake for about 1 hour or until temperature
on a meat thermometer reaches 145o F. Let stand for 10 minutes before removing
from pan.

Heat the oven to 350o F. Mix all the ingredients except the catsup and
brown sugar together. Press the mixture firmly in an ungreased loaf pan 8-1/2 x 4-1/2
x 2-1/2-inches. Loosen the edge with a spatula and unmold the loaf in an
ungreased baking pan 13 x 9 x 2-inches. Mix the catsup and sugar then spoon onto
the loaf. Bake uncovered for about 1 to 1-1/4 hours. Remove the meat loaf to a
plate and let stand for 10 minutes. Then slice and serve on a heated platter.
Yield: 8 servings

NOTE: If you don't have a pan this size, just form the mixture into a loaf in
the large baking pan.

VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an
ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold against
the bottom of the larger pan. Brush with the catsup mixture. Bake for about 50
minutes. If you desire, the hole in the ring can be filled with hot potato salad
or creamed peas.

In large nonstick skillet heat oil over medium-high heat. Sauté onions and
garlic until soft, about 10 minutes; cool slightly and transfer to large bowl.
Add all remaining ingredients and mix thoroughly. Place mixture in a 9 x 4-1/2 x
2-1/2-inch loaf pan and bake in a 350o F. oven for 1-1/2 hours. Remove from the
oven and allow to rest 10 minutes before removing from pan. Slice to serve warm,
or wrap well and refrigerate for sandwiches. Serves 8

Heat the oven to 350o F. Mix all of the ingredients except the
stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan 9 x 5
x 3 inches, pressing the mixture up the sides of the pan to within 3/4-inch of
the top. Spoon the stuffing onto the mixture in the pan and then top with the
remaining meat mixture covering the stuffing completely. Bake in the oven for 1
hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes
before slicing into thick slices. Serve on a heated platter. Yield: 6 servings

MEAT LOAF STUFFING: Melt the butter in a large skillet. Add the onion and the
celery and cook an stir until the onion is tender. Remove from the heat and stir
in the remaining ingredients.

Heat the oven to 350o F. Mix all of the ingredients except the
stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan 9 x 5
x 3 inches, pressing the mixture up the sides of the pan to within 3/4-inch of
the top. Spoon the stuffing onto the mixture in the pan and then top with the
remaining meat mixture covering the stuffing completely. Bake in the oven for 1
hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes
before slicing into thick slices. Serve on a heated platter.

MEAT LOAF STUFFING: Melt the butter in a large skillet. Add the onion and the
celery and cook an stir until the onion is tender. Remove from the heat and stir
in the remaining ingredients.

Preheat oven to 500o F. In a large bowl, stir together the ground sirloin,
potato, onion, egg, 1/2 cup of chili sauce, parsley, salt, pepper and cinnamon.
Rub butter in a large skillet. Fill with meat mixture, shaping to form a large
patty. Bake in the oven for 12 to 15 minutes, until cooked through. Remove from
oven; carefully drain fat from skillet. Turn oven to broil. Broil for about 5
minutes or until top is well browned. Remove from oven and drain fat. Top with
remaining chili sauce and garnish with a parsley sprig. Seasonings may be
altered adding fresh, chopped or dried sage, rosemary, marjoram or thyme. Yield:
6 servings

Place roll, seam side down, in 13 x 9 x 2-inch baking pan. Bake for 1 hour 15
minutes or until center registers 160o F on a meat thermometer. (Nitrates in the
ham will keep the center of meat roll pink.) Place cheese wedges over top of
roll; return to oven for 5 minutes to melt cheese. Makes 8 servings

Mix together ground beef, eggs, milk, salt, pepper, cracker crumbs, onions,
carrots and tomato soup. Form into a loaf and place in a 8"x8" baking
dish. Combine brown sugar, catsup and prepared mustard and spread atop meatloaf.
You might want to add potato pieces, halved carrots and some other favorite
vegetables around meatloaf. Bake at 350o F for about 55 minutes or until
done. Remove to serving platter and let sit 5 minutes before slicing to serve.

Preheat oven to 350o F. Melt butter in skillet. Sauté onion and garlic until
soft. In a small bowl, soak bread with milk and break bread into crumbs. In a
large bowl, mix together meats, onion, garlic, bread with milk, and remaining
ingredients. Mix well and shape into a loaf. Place in a loaf pan and bake for 1
hour.

Cook and stir the meat in a large skillet until the meat is brown. Drain off
the excess fat. Stir in the soup mix, oats and water. Cover and simmer for about
5 minutes, stirring occasionally. Stir in the sour cream and eggs. Spread the
mixture evenly in the skillet then sprinkle the cheese over the top. Cover and
simmer until set, about 5 minutes. Serve with catsup, if desired.

Mix the meat, bread crumbs, egg, A-1 sauce, catsup, garlic, dill, basil,
milk, onion and BBQ sauce together. Make a large ball, and separate in two
halves. Put the first half in a non-stick sprayed baking dish. Create a valley
in the center, not too near the edges. In the valley, place the cheeses, mixed
together. With the second half, flatten and form it over the top of the bottom
half. Seal the edges. Bake for 1 to 1-1/2 hours or until done.

Mix the tomatoes, garlic, cornstarch and 3/4 teaspoon salt in a small
saucepan. Cook, stirring constantly, until the mixture thickens and boils. Boil
and stir for 1 minute. Cut the meat loaf into squares and top with the tomato
sauce when you serve it. Yield: 6 servings

NOTE: Any type of summer squash can be substituted for the eggplant in this
recipe.

Stir together first 5 ingredients in a large bowl. Shape into 2 (7 x 4-inch)
loaves; place on a lightly greased rack in a broiler pan.
Stir together sauerkraut and next 4 ingredients; spoon half over each loaf. Bake
at 350o F for 1 hour and 15 minutes or until done. Yield: 8 to 10 servings.

Mix together tomato sauce, sugar, vinegar and mustard. Mix together remaining
ingredients and one cup sauce mixture. Pack into 1-1/2 casserole. Pour 1/4 cup
of sauce over the top. The remaining sauce may be heated and used when serving
the meat loaf. Bake at 350o F for 1 to 1-1/2 hours. Yield: 6 servings

Preheat oven to 350o F (175o C). In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder to taste and a dash of Worcestershire sauce. Mix well and place into a
5 x 9-inch loaf pan. Bake at 350o F (175o C) for 30 to 50 minutes. Meanwhile, in a separate medium bowl, combine the ketchup, brown sugar and pineapple preserves. Mix well and pour this over the meatloaf about 20 minutes before it's done. Makes 4 servings

Mix ground beef, onion, half of the tomato sauce, egg, salt, pepper, and
bread crumbs together gently until well mixed. Form into a loaf; place in
shallow pan. Bake at 350o F for about 1 hour. Mix the other half of the
tomato sauce with the remaining ingredients. Cook until well heated; pour over
meatloaf. Serve with noodles. Serves 8.

Preheat oven to 350o F (175o C). In a large bowl, combine the beef, eggs, tomato sauce, bread crumbs, cheese, garlic, parsley and oregano. Mix well and form into an
8 x 10-inch rectangle. Place the ham over the rectangle mixture, and then the cheese over the ham. Roll up jelly-roll style so that you end up with a rolled loaf about
5 x 8 inches. Place roll seam side down into a 5 x 9-inch loaf pan and bake at 350o
F (175o C) for 75 minutes. Drain excess fat. Makes 8 servings

Preheat oven to 350o F (175o C). Lightly grease an 8-1/2 x 4-1/2-inch loaf pan. In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper. Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce. Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing. Makes 6 servings

Sauté onion in olive oil for about 3 to 5 minutes, or until tender. Stir in
tomatoes and continue stirring until tomatoes are broken up. Add remaining
ingredients and bring to a boil. Lower heat and simmer for about 30 minutes or
until slightly thickened. Makes About 2 cups

Preheat oven to 350o F. Spray a 9 x 13-inch baking pan with
non-stick cooking spray. In a large bowl mix meats, carrots, onion, bread
crumbs, egg, milk, and parsley until well blended. Shape into a large loaf in
the baking pan about 2-1/2 inches high. Mix remaining ingredients and spread
over loaf. Bake 45 minutes to one hour or until cooked through. Allow to rest 10
minutes before slicing.

Preheat oven to 375o F (190o C). In a medium bowl combine the ground meat, egg, onion, 1/2 cup tomato sauce and cracker crumbs. Season with salt and pepper to taste and mix well; press mixture into a loaf pan and make a depression in the center. Set aside. In a small bowl combine the remaining 1/2 cup tomato sauce, vinegar, mustard, brown sugar and water. Mix together until sugar has dissolved and pour liquid over meatloaf. Bake in preheated oven for 1 hour. Makes 6 servings

Preheat oven to 350o F (175o C). In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5 x 9-inch loaf pan. Bake at 350o
F (175o C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes. Makes 4 servings

Mix together the first 7 ingredients. Spread 1/3 of the mixture evenly in an
ungreased loaf pan, 9 x 5 x 3 inches. Sprinkle half each of the cheese, zucchini
and pimento in layers, spreading the layers to within 1/2 inch of all sides of
the pan. Repeat the layers ending up with a layer of the meat mixture on the
top. Be sure to cover the layers completely by spreading the mixture to the
sides of the pan. Bake, uncovered, for 1-1/4 hours. Drain off the excess fat and
let stand for 5 to 10 minutes before slicing into thick slices. Serve on a
heated platter. Yield: 6 servings